What have I done?! Come and save my Bolognese!

I'm making tagliatelle spaghetti Bolognese. I used a mix of 400ml red grape juice and 100ml red wine vinegar as a substitute for red wine. It's been simmering for an hour and the smell is foul and the taste is, erm, vinegary. I've been chucking sugar into it but it doesn't seem to be making much difference. Can it be saved? I was thinking of reducing it right down and then boiling off milk through it before adding more tomato purée but I don't want to keep adding things if it's completely hopeless. What do I do?!

Ok, this isn't tonight's meal (I'm batch cooking on a Friday night ) so I might as well entertain myself with the bicarb.I have drained off and rinsed out as much of the sauce as I can and have added some bicarb and milk. I'll reduce that, add in tomato purée and an Oxo cube and see what happens...